Tuesday 22 July
Findlay Market's Saturday farmers
now grow poblano chiles pretty reliably, so we could easily get some to roast
and stuff with all the ready-grated cheddar that our housesitters left in the
fridge. We made the stuffing a bit more
subtle by adding a little goat cheese, and did the usual dredging of the
peppers in egg, then seasoned cornmeal, then frying until the cheese gets oozy
and the crust golden.
We were also fortunate enough to
find a farmer who'd grown big neon-green tomatillos. So we whizzed up our classic salsa, with red onion
for contrast.
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